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Wild Venison Offal Stirfry


1 Heart, cut into 2cm dice
2 Kidneys, cut into 2cm dice
1 Liver, cut into 2cm dice
2 Portabello Mushrooms, sliced
1 Onion, finely diced
5 Pikopiko shoots, blanched and chopped into quarters
8 Cherry Tomatoes, cut into halves
3 Garlic cloves, crushed and chopped
4 Kawakawa leaves, thinly sliced
Salt and Pepper
100g Butter
100ml Olive oil
2tblsp Flour
500mls Beef Stock
Heat in a pan the butter and oil
Add the chopped venison offal, onions, garlic, kawakawa, mushrooms and sauté quickly till lightly brown
Sprinkle in the flour and stir to coat all ingredients
Mix in the beef stock to the pan
Stir till mixture thickens
Finally add the pikopiko and tomatoes cook out gently for 10 minutes
Season with salt and pepper
Serve hot in a bowl garnished with chopped parsley

Ka hiahia pea koe ki

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